Ingredients
4 cups linguini, (from 8 oz dry uncooked linguini), cooked to al dente
2 tbsp olive oil
2 tbsp garlic, minced
2 tbsp Cajun spice blend, divided
2 oz red bell pepper, sliced into thin strips
2 oz red onion, sliced into thin strips
½ cup andouille sausage, or any smoked sausage, cut into ¼-inch rounds
½ cup chicken breast, sliced into 1½-inch long thin strips
3 oz shrimp, peeled and deveined
2 tsp tomato paste
¾ cup chicken stock
½ cup heavy cream, optional
2 oz roma tomato, diced
red pepper flakes, to taste
salt, to taste
pepper, to taste
2 tbsp green onion, chopped, for garnish
2 tbsp parmesan cheese, grated, for garnish
3 tsp smoked paprika
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp cayenne
1 tsp ground black pepper
Preparation
Season the chicken strips with 1 tablespoon of Cajun spice blend.
Heat up a skillet. Once hot, put olive oil and garlic and saute for 1 minute.
Add in the remaining Cajun seasoning and saute for another 1 minute or until fragrant.
Add the chicken and sausage and saute until the chicken is no longer pink.
Add the shrimp, bell pepper, and red onion. Toss to cook evenly.
Add the tomato paste and let it cook for 1 minute.
Add the chicken stock and heavy cream, if using. Let it simmer for 2 minutes.
Adjust the seasoning accordingly.
Place the cooked pasta in a serving tray or plate. Carefully pour the Cajun sauce over the top. Garnish with parmesan and green onions.
Serve and enjoy!
